Tag Archives: healthy

Boyar Millet Kasha (Porridge)

Millet is a tiny and round-shaped grain, that usually has a yellowish color. It is edible (and it’s not only for feeding birds) and delicious grain with mild nutty taste. Millet is a quite popular grain in Russia, though not that much as buckwheat, but still it’s widely used and served as a savory side dish or breakfast cereal; and it is also good for adding to stews and soups.

Millet is more than just an interesting alternative to common grains, it is a good source of anti-oxidants and vitamins, especially folic acid, niacin, calcium and iron. Millet is high in fiber and contains no gluten. Moreover, it helps to regulate blood sugar level, which is helpful for diabetics and those trying to lose weight.

Have you ever tried or cooked millet? What’s you favourite way to consume it?

I called today Sunday Breakfast ‘Boyar Millet Kasha (Porridge)’. Boyars were members of the highest rank of the feudal aristocracies in 9-16th centuary in old Russia. They were immensely powerful people and occupied the highest positions in the government: boyars were the major legislators of old Russia, as members of The Boyar Duma (the advisory council to Tzar). Needless to say, it was extremely wealthy class with various privileges. I guess, their everyday food was diverse too, including spices and nuts (which were expensive and not affordable to the lower class), and they could enjoy this beautiful and delicious millet porridge. 🙂

Russian Boyar Millet Kasha (Porridge)

Servings: 3
Time: 30mins
Difficulty: easy
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Ingredients

Millet

200g millet

400ml milk

300ml water

a pinch of salt

1 tbsp sugar

Topping

50-60g black or brown raisins

1 large apple

1 tbsp sugar

1 tsp cinnamon

1/2 tsp vanilla, optional

50ml warm water

30g butter

2 tbsp sour cream, optional

2 tbsp chopped walnuts

2 tbsp honey

Wash millet thoroughly under running water.
Warm the milk and water in a medium saucepan, add millet, salt and sugar. Reduce heat to low, and simmer for 15-20 minutes or until millet is ready, stirring occasionally. The millet should be creamy, so add more hot water if it’s too dry.
Meanwhile, soak raisins in hot water for 5-10 minutes, drain.
Cut the apple into small cubes. In a small pan, add apple cubes, sugar, cinnamon, vanilla, water and simmer over medium heat for 5 minutes or until apple soft.
Stir in butter and sour cream, if using. Stir raisins and apple into the millet (or top). Top with nuts, raisins and drizzle the millet porridge with honey. Serve warm.

Enjoy!

Boyar millet porridge with apple and black raisins

Radish-Cucumber salad

Many of you already greeted the autumn season and began to bake various apple pies and cook hearty dishes. Autumn signs have been also trickling into Dubai, but slowly and it is still summer-like days here with plenty of strong sunshine during the day-time. Mornings and days, though still warm and sunny as usual, have been followed by lovely and cool evenings. Despite of all hot days, it’s a big advantage of living near the Gulf: we can enjoy the sea and sand any time over the year long. That’s what we did one afternoon – went to a beach. But before the joy of swimming in the sea, I prepared a very simple, light and fresh, and crunchy salad. It needs only few ingredients including beautiful radishes, which I found at local supermarket and just couldn’t resist picking up a huge bunch.

As you can see, the recipe is V-E-R-Y simple: all you need is love, fresh sliced cucumbers and bright radishes, chopped spring onions, some seasoning and sour cream!

I like this salad. It reminds me summer holidays: staying at parents house, fun of gardening and eating lots of fresh veggies and berries. And for that reason I decided to mix up vegetable slices with traditional Russian dressing – sour cream, instead of olive oil. Simple and well-loved. Be generous with spring onion! You may also add some chopped dill, if you wish.

Radish-Cucumber salad (with sour cream dressing)

Don’t be sad if the summer is over in your place, I will post autumn recipes soon {more pie recipes are on the way..} Thanks for reading and Stay turned! 🙂

Buckwheat pancakes with pike caviar

Good morning! I guess, pancakes is the most wanted breakfast on Earth. 😀 No matter how you call them in your country, whether you like thick or thin pancakes, sweet or savory – they are all delicious! Today, I’d like to share the recipe of Russian buckwheat oladushki (small pancakes). In Russia we like buckwheat grain and consume it in enormous amounts; it is not only the tasty grain but also very healthy (it contains no gluten, and a good source of protein). So buckwheat flour is also popular and widely-used in preparation of various pancakes, vareniki or cakes.

The flour is a bit heavy itself, plus I used wholegrain one, and as you can see from the photos: my pancakes turned out not very thick. But if you like them thicker and fluffier, add less buckwheat and more plain flour.

These pretty dark and so-healthy pancakes go great with a dollop of fresh sour cream and slice of homemade cured salmon! I brought a can of pike caviar from Russia, and garnished pancaked with it. It’s not very salty and suits perfectly here. Of course I understand that it’s not easy to get pike caviar (at least find it Russian store), but you can substitute it with salmon or any other fish caviar you like, or a thin slice of smoked salmon is another awesome option.

Buckwheat pancakes with pike caviar

Ingredients

100g buckwheat flour (I used organic wholegrain)

100g plain flour

1 egg

200g sour cream (20% fat)

3 tbsp full-fat milk

1 tbsp sunflower oil

1/3 tsp baking soda

1/3 tsp salt

sunflower oil, for frying

Garnish

sour cream

pike caviar (sub it with salmon caviar or cured salmon slices)

chopped chive, optional

Method

In a large bowl, whisk egg with salt, milk, sour cream and oil. Sift plain flour, add buckwheat flour and soda. Mix all ingredients to combine.
Heat a frying pan or skillet of a high heat. Add 1-2 tablespoons of oil, if needed. Using a ladle or cup, drop some batter on a pan until desires size of pancake is reached (I made 7-8cm). Cook until edges begin to look dry and bubbles start to form, about 1 minute. Then flip the pancakes and cook 1-2 minutes more on the other side. Repeat with remaining batter.
Serve with a dollop of sour cream, top with a few teaspoons of caviar and sprinkle with chive if desired.

Enjoy Russian Breakfast!

Figs baked in ricotta cream

September 4, 2015
milkandbun
37 comments
baked figs, cooking, delicious, dessert, easy cooking, figs, food, food photo, food styling, fresh figs, healthy, healthy recipe, photo, recipe, ricotta cream, sweet

If you follow me on Instagram, then you know it was +40C a couple of days ago in Dubai. Add 80% the humidity and it feels like +60C. Now you can imagine, that when I went out to meet up with a friend I felt like I’d been in a steamer room. Generally over the half of summer lasts in this way; don’t know what has happened this year but I remember only few humid days.. What was I talking about? Ahhh, I got fresh figs! I remember the very fist time when I have tried them. 😀 Figs aren’t often sold here, especially for affordable price, so I prefer to consume them as is or in a simple salad: figs-prosciutto-nuts-arugula. But you know what? I wanted a pie or tart. It’s a normal thing for me, I always have a craving for pies! 😀 Desire and lack of butter did the job: you can see my sweet creation!

Sweet figs baked in a smooth and delicate ricotta cream, topped with chopped pistachios&almonds and drizzled with honey! That’s what we have here.

Figs baked in ricotta cream

Servings: 2
Difficulty: easy
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*I used dry-fried nuts.

Ingredients

2 large figs

1 tbsp cognac (or brandy/rum)

1 tsp lemon juice

6 quail eggs

2 tbsp white sugar

1 tsp vanilla extract

250g ricotta

1 tbsp chopped pistachios*

1 tbsp chopped almonds*

1 tbsp natural runny honey

Method

Make a ‘x’ cut in each fig or cut into fourths. Drizzle with cognac and lemon juice. Leave to marinate for 10-15 minutes.
In a bowl, beat eggs with sugar and vanilla. Mix in ricotta.
Divide the ricotta cream between two baking dishes, or pour into one. Arrange figs on top. Sprinkle with nuts.
Bake in preheated 200C oven for 15 minutes. Drizzle with honey. Serve warm.

Enjoy!

Kisel – Russian sweet drink

Kisel – is a well-known and popular sweet drink in Russia. This healthy drink contains berries or fruits, also sugar and water, and thickened with a potato starch. Kisel can be served cold or hot, sometimes it’s poured over ‘cottage cheese bake’ or ‘syrniki’. The kisel thickness can vary depending on how much potato starch is used; the thickest version does look like a mousse or jelly and can be eaten with a spoon, however the thin kisel is the most common version in Russia and usually consumed as a drink.

Kisel is generally made with fresh berries or fruits (red currants, cherries, cranberries, apples – are most common flavors which are widely available in Russia), but during the winter sweet jams or frozen berries are used to make it. The very first Russian kisels were thick and made with oat, wheat, rye or pea flours, and it dates back over one thousand years.

Nowadays there are lots of instant kisel mixes, which you can find at Russian stores, but I do assure you that to make you own kisel is very easy and definitely better and tastier. I made mine with fresh red currants; you can use any fresh or frozen berries. Enjoy!

Kisel - Russian sweet drink

Servings: 6-8
Time: 20mins
Difficulty: easy
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To make thick kisel add more starch.

Ingredients

200-300g fresh red currants, rinsed

5-7 tbsp sugar (or more, depends on your taste)

2l water

3 tbsp potato starch (or cornstarch)

Method

Keep aside some red currats. Strain the rest through a sieve into a saucepan. Add water, sugar and bring to boil. Reduce the heat, taste and adjust the sweetness.
In a small cup, mix starch with few tablespoons of cold water. Add it to the saucepan along with red currants that you’ve kept. Give it a good stir and turn off the heat.
Pour in a glasses or cups. Serve warm or cold. Enjoy!